Private Vegetable Recipe-leek and Chicken Bone Soup [chinese and Western Style All-purpose Soup]

Private Vegetable Recipe-leek and Chicken Bone Soup [chinese and Western Style All-purpose Soup]

1. Three chicken bones and one leek. (Wash the chicken bones and drain. The yellow leaves of the leeks are removed (use a kitchen knife or scissors), wash and cut into sections. (The size of the leeks can be determined by yourself.))

2. Add water to the spare pot, boil over medium-high heat, and blanch the chicken bones. (The surface of the chicken bone is cooked.)

3. After blanching, add water to the spare bowl and put the chicken bones in and wash them slightly.

4. Prepare another pot, add blanching water, wash and drain the chicken bones, add 2500cc-2600cc of water, and cook over medium-high heat.

5. After boiling, turn to low fire. (At this time, use a spoon to pick up the scum, pour it into a spare small bowl and add water, repeat the operation to remove the scum. (Add water to the bowl to clean the spoon))

6. After step (5), add the sliced leeks.

7. Pour the spare 15cc of white wine on it, then turn to medium-high heat and simmer. (For white wine 30cc, pour in two times, 15cc each.)

8. After boiling in step (7), turn to low heat and simmer for 10-15 minutes. (At this time, use a spoon to take out the scum, pour it into a spare small bowl and add water, repeat the operation to remove the scum. (Add water to the bowl to clean the spoon))

9. After step (8), take out 1200cc of stock from the pot in the spare conditioning bowl.

10. The 1200cc broth taken out in step (9) is reserved.

11. After step (9), pour the spare second water 1300cc-1600cc.

12. After adding 15cc of white wine for the second time, turn to medium-high heat and simmer.

13. After boiling, turn to a low fire, and then pick up the scum.

14. After step (13), cover the pot and simmer.

15. In step (14), sometimes the soup will overflow, so don't cover the pot tightly, just move the pot a little bit, leave a gap and cover it.

16. After simmering for 50 minutes, pour half of the stock of step (10) and turn to medium-high heat.

17. After boiling, turn to low heat and simmer. (At this time, just pick up some scum.)

18. After step (17), cover the pot, don't cover it tightly, leave a gap and cover it, and simmer for 50 minutes.

19. After step (18), pour the remaining half of the soup from step (10) and turn it to medium-high heat.

20. After it boils, turn it to a low fire, and then pick up the scum.

21. After step (20), cover the pot again, don't cover it tightly, just leave a gap and cover it.

22. , Simmer for 15-20 minutes to turn off the heat.

23. , The spare colander will filter the stock of step (22).

24. After step (23), put it in a separate pot.

25. Finished picture.

26. Finished picture.

Tips:

Afterwords:
1: If you prefer a lighter broth, just use two chicken bones. If you prefer a thicker four chicken bones, you can add one more leek.
The other steps remain the same, the amount can be determined by yourself.
2: If it is not going to be used immediately, please put it in the refrigerator, or use a fresh-keeping bag, plastic bag, or freeze it in an ice maker.
(After using the ice maker to freeze, take it out again, put it in a fresh-keeping bag, fresh-keeping box, or plastic bag and freeze it again.)
3: After the leftover chicken bones and leeks can be boiled for the second time, the water is 1300cc to 1600cc, and the boiling time is
30 minutes-40 minutes or you can decide by yourself.
4: Please refer to the log URL of "Private Vegetables Recipe-Leek and Chicken Bone Soup [Chinese and Western All-purpose Soup]":
http://home.meishichina.com/space-5901869-do-blog-id-949952.html